1) Beijing roast ducks
北京烤鸭
1.
Preliminary research on gas chromatographic fingerprint of Beijing roast ducks aroma;
北京烤鸭香味气相指纹图谱技术研究初探
2.
(E,E)-2,4-decadienal,(E,E)-2,4-nonadienal,2-acetylthiazole,2-methyl-3-furanthiol,2,3,5-trimethylpyazine,3-hydroxy-4,5-dimethyl-2(5H)-furanone and 2pentyl-furan were identified from Beijing roast ducks.
同时蒸馏提取法提取北京烤鸭香味成分,提取物经V igreux柱浓缩后,用气-质联用仪对其进行分析。
3.
Using simultaneous distillation-extraction technique,the volatile aroma compounds of Beijing roast ducks was investigated by means of GC-MS.
采用同时蒸馏提取法提取北京烤鸭香味成分,提取物经V igreux柱浓缩后,用气-质联用仪对其进行分析。
2) Beijing roast duck
北京烤鸭
1.
This paper give some advice on the innovation by studying the techniques trait of Beijing roast duck.
本文通过对北京烤鸭传统工艺特点的研究,结合当前较为先进的食品加工技术,对其制作工艺进行了一些创新。
3) Roast Beijing duck
烤北京填鸭
4) frozen roasted crammed {Beijing} duck
冻烤北京填鸭
5) Beijing Duck
北京鸭
1.
The Structure of Lecithin∶Cholesterol Acyltransferase(LCAT) cDNA and Its Protein from Beijing Duck;
北京鸭卵磷脂胆固醇酰基转移酶的cDNA和蛋白质的结构分析
2.
Cloning and sequencing analysis of VIP gene from Beijing duck;
北京鸭血管活性肠肽基因cDNA片断的克隆及序列分析
3.
Molecular cloning of IGF-1 partial cDNA and the development change of expression in the Beijing duck s breast muscle;
北京鸭IGF-1cDNA部分序列的克隆及其在胸肌组织表达的发育性变化
6) Pekin duck
北京鸭
1.
Size, distribution, and density of retinal ganglion cells of the Pekin duck;
北京鸭视网膜节细胞的大小、密度和分布
2.
Study of Synthetic Selection Index of Breast Meat Weight and Breast Meat Rate with Main Body Size and Body Weight Traits in Pekin Duck;
用北京鸭主要体尺体重指标制定胸肉重、胸肉率的综合选择指数初探
3.
Cell size,number and density in the retina ganglion cell layer of Pekin duck retina at different embryonic age;
不同胚龄北京鸭视网膜节细胞层细胞大小、数量及密度
补充资料：酱蜜汁烤鸭脯
酱蜜汁烤鸭脯
材料：鸭胸肉1块（约7两）、叉烧酱、果酱
做法：
1、 把鸭胸肉拭干水份，用叉烧酱、糖各1匙，酒、味精、老抽各少许腌制2小时左右（时间越长越入味）；
2、放进烤箱中层，用200度左右烤至所需熟度，中途取出两面涂上腌汁，出炉前涂上糖胶烤上色；
3、用1-2匙果酱加入适量腌汁和粟粉调成汁料烧开；
4、淋上汁料，上碟即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。